Using your fingers, press the wheat-free pie crust into an even covering along the bottom of the pan and up the sides.

Using a fork, poke holes into the base of the crust. They do not have to penetrate the crust, but it is OK if they do. Place fork-holes about every inch or so around the outer edge of the bottom of the pie pan, and round the middle too.

Place the pie crust in the oven. Bake until brown (approximately 20 minutes). Check it every so often to make sure it does not burn!

Remove from the oven and add gluten-free pie filling.

Bake according to pie filling instructions. Typically, 1 hour at 300F works well.

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